So, I messed around and accidentally made something that totally resembles a Pumpkin Kringle. If you’ve been to Trader Joe’s the last few months, you may have saw that they sell kringle! In November, I purchased their pumpkin kringle and I thought it was so delicious. But, when I was making these gingerbread pumpkin rolls, that wasn’t the taste that I was going for. I just knew I wanted to molasses, cloves, cinnamon, allspice, and pumpkin inside of some rolls. These are like a next level version of a cinnamon roll. Like imagine a cinnamon roll on steroids. That’s what these gingerbread pumpkin rolls are.
I have an addiction to bread. Bread, rolls, biscuits, brioche, challah, etc… You name it, I love it. The one thing I love about rolls so much is that they hold up so well in the freezer. You can bake them, freeze them, and heat them up whenever you need to eat them. And that’s what I plan to do with these gingerbread pumpkin rolls. They’re currently sitting in my freezer and I’m talking myself out of heating up all of them and going to town. Haha.
You know the best thing about these gingerbread pumpkin rolls? The fact that these pumpkin rolls only took me an hour to make. I am so glad that I was able to make these rolls without spending too much time on them. Basically, I made the dough, gave the dough 30 minutes to rise, and then I rolled them up, and let them rise again for 10 minutes. Due to the fact that my kitchen is so hot, it doesn’t take long for my breads to rise.
How to make gingerbread pumpkin rolls:
First off, you’re going to have to make the dough! Start by combining 3 teaspoons of yeast with a 1/4 tsp of salt, 1 tsp of sugar, and some warm water. I let this mixture sit for 8 minutes until it began to foam.
While waiting for the mixture to foam, I microwaved a 1/2 cup of butter and a 1/4 cup of macadamia milk. I microwaved this mixture because I wanted the dough to be nice and warm. Plus, I didn’t want to deal with slowly adding the butter into the stand mixer at the time. Doing this step helped save me a lot of time and gave the dough a super soft texture inside!
After heating up the milk and butter, I added flour to the stand mixer. For this recipe, I used bread flour. Bread flour gives the best breads and rolls. If you don’t have any bread flour, use some gluten free baking flour or all purpose flour.
In conclusion, you need to sweeten the pumpkin puree a little! I added vanilla extract, maple syrup, silvered almonds, and cinnamon to the pumpkin puree mixture. Keep this mixture simple! You can even add extra molasses here if you’d like.
Want more recipes?:
- 3 tsp Active Yeast
- 1/2 cup Warm Water
- 1 tsp Sugar
- 1/4 tsp Kosher Salt
- 1/4 cup Macadamia Milk
- 1/2 cup Earth Balance Vegan Butter
- 3 1/4 cups King Arthur’s Bread Flour
- 1 tbsp Molasses
- 1 tbsp Aquafaba (or one egg replacer or one egg)
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Allspice
- 2 tbsp Coconut Oil, for the bowl
- 1/2 cup Pumpkin Puree
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/4 cup Silvered Almonds
- 1 cup Powdered Sugar
- 2 tbsp Macadamia Milk
- 1 tsp Vanilla Extract
- Start by adding 3 tsp active yeast, 1 tsp sugar, 1/4 tsp kosher salt, and a 1/2 cup warm water to the bowl of a stand mixer. Allow this mixture to foam and expand for 8 minutes.
- While waiting for the yeast to foam, add 1/4 cup macadamia milk and a 1/2 cup butter to a microwave safe cup or bowl. Microwave for one minute.
- Add 3 1/4 cups of flour to the stand mixer with the macadamia milk and butter mixture. Using the dough hook, turn the mixer onto the highest level and mix until the dough begins to pull apart on the side. Once the dough begins to form, add in one tbsp of aquafaba, one tbsp molasses, one tsp ground cinnamon, 1/4 tsp ground cloves, and a 1/4 tsp allspice. Mix for 5 minutes and then turn off. Roll the dough into a ball.
- Add a 2 tbsp of coconut oil to a large bowl and oil the bowl. Make sure the oil completely covers the bowl. Add the dough into the bowl and cover with a towel. Place into the microwave until it rises. Around 15-30 minutes.
- During this time, make the pumpkin filling. Add 1/2 cup pumpkin puree, 1 tbsp maple syrup, 1 tsp vanilla extract, 1/4 cup silvered almonds, and 1 tsp of ground cinnamon to a bowl. Mix and set aside.
- Preheat your oven to 350 degrees F. Spray a pie (or baking sheet) pan with baker’s spray.
- After allowing the dough to rise, punch the dough down and roll it out using a rolling pin. The dough should be completely flat with no lumps. Spread the dough with the pumpkin mixture. Roll the dough up and cut the dough using a bench scraper, dental floss, or kitchen twine.
- Add the dough to the pie pan and spray the dough with baker’s spray. Place into the oven and bake for 25-30 minutes.
- While waiting for the dough to bake, make the icing. Combine 1 cup of powdered sugar, 2 tbsp of vanilla, and a tsp of vanilla extract. Mix until an icing forms. Add maple syrup or molasses to the icing if desired.
- Remove the rolls from the oven after 25-30 minutes (eye ball it, mine were done after 26 minutes) and immediately top with the icing.
- Save any leftover rolls and store them in the freezer. You can leave the rolls at room temperature for a maximum of three days.
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